Traditional Kerala Sweet Relishes & Festive Desserts
From the temple-style Aravana Payasam to tangy Inji Puli, these jars hold the soul of Kerala’s festive kitchens, ready to transform your meals.
My Aravana Payasam is a thick, rich dessert made from Unnakkalari rice, jaggery, and fragrant spices. This video captures its journey from a large batch preparation to being carefully bottled, offering you an exclusive taste of a sacred temple delicacy at home.
This is my Aravana Trifle Pudding, an innovative dessert that layers the traditional taste of Aravana Payasam with a velvety Syrian Christian pudding. Served in a shot glass, it’s a sophisticated and indulgent treat perfect for parties and special pre-orders.
A classic Onam celebration is incomplete without Ada Pradhaman and Palada Payasam. Served here in traditional brass bowls, these sweet, milk-based desserts are the crowning glory of any sadya, offering a blissful finish after a spicy meal.
This is my Chakkavartti, a traditional jackfruit relish. Made during the peak of the season, this sweet and dense preserve captures the unique flavour of the miracle fruit, allowing you to enjoy a taste of summer all year round.
This festive spread showcases how my sweet and savoury accompaniments come together for a celebration like Onam. The rich colours of the payasams and chutneys, served in beautiful brassware, highlight the deep culinary heritage of Kerala.
About Sweet Relishes & Festive Desserts
When you open a jar of our Aravana Payasam, you aren't getting a standard milk-based pudding; you are getting a dense, ghee-rich reduction of unpolished red rice and jaggery, crafted just like the sacred temple offering. It is meant for slow, mindful savoring, not for being polished off in one go—a single tablespoon is enough to satisfy the sweet tooth of even the most dedicated dessert lover.
Whether it is the sharp zing of ginger in our Inji Puli or the rich, dark complexity of temple-style Aravana Payasam, our pantry staples are designed to anchor a meal. A traditional Kerala Sadya is never complete without these sweet and tangy finishes. We make our Inji Puli by simmering ginger, tamarind, and jaggery until it reduces into a dark, jam-like relish that cuts through the spice of any main course. It is the perfect palate cleanser to refresh your taste buds.
Our Aravana Payasam stands apart from the liquid, milky versions you might be used to. By using authentic Unnakkalari red rice and slow-roasting it with high-quality ghee, we achieve a texture that is closer to a dense halwa. It is packed in small, gift-ready glass jars, making it an excellent addition to festive hampers or a quiet Friday night indulgence. We keep everything small-batch and handmade. You will not find industrial preservatives here, just the honest, bold flavours of our Tharavadu (ancestral home).
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